Quote:
Originally Posted by dyna mo
wagyu tenderloin roast
utterly divine and worth every penny. And very easy to cook. Sear it quickly on the induction stove then put it in a 400 d oven in the pan you sear it on. whip u some fresh creamed spinach.
Panty dropper.
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Don't put it in the oven ok ;)
Take the steak out of fridge at least an hour before you cook it
Pat it well dry with paper towels.
Cut off some fat from it, like a thumbnail sized blob
Put a flat thick bottomed skillet pan on the heat, once its starts getting warm take that knob of fat and rub it all around it to grease,
Rub some salt into the steak, drop the steak into the pan and let it sear on one side, its ready to flip when its nice and brown and crispy, turn the heat down, flip the steak, use a spoon to keep washing that melting fat in the bottom of the pan over the top of the steak cook it past rare but not quiet medium rare, remove from pan place on paper towels or brown paper and let it rest for 5 minutes, then hit it with a few grinds of black pepper and enjoy.
Its all about that crispy crust
Ribeye/ scotch fillet is the best cut for steak, tenderloins/fillets are best cooked other ways or served raw, like sliced thinly and cooked in some sort of broth, eg: hot wagu noodles.